Super Apple Pie

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I haven't made this pie yet, but when I do I will utilize the heat capacity of a inverted pre heated 12 inch cast iron skillet instead of putting it on the bottom of the oven (which only works for gas oven. I think I deserve genius points.

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I've made this pie several times...


Elton- ya got to tell people more about apples!! His show was in Cobb farmers market by the looks. They have a huge selection of apples.

His pick was based on supermarket varieites. You can blend and get 3-4 "pie apples". You can even do your homework looking online for "heirloom apple trees-nursery". There are over 2000 varieties of apples in the USA! Classic pie apples: Northern spies, Idares, Arkansas black, Mutsu, etc..

I used today: Liberty, Macoun, Winesap, Arkansas Black , and a granny smith and maybe a stray Gala.

Oh and dump the shortening for homemade lard!! I use fresh fat from local free-range pigs.

Now he just needs to do some Sally Fallon recipies and he'd be hip.

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OK I make apple pie all the time, and I always make a traditional one for Thanksgiving. I saw this show and decided to give a "non-traditional" apple pie a shot. I got the GOP and tapioca flour at Whole foods and I never did find a tart pan so I used a 2-inch deep dish pie pan and just cut a few slits on top the pie instead of that silly bird thing. My pie was delightful! Amazing, life-changing even. The crust was so good, and the filling was simply amazing. It went so fast, even before the pumpkin pie. I should have made two! I did put just a tad extra apple jack in the filling, and the rest of the bottle was very tasty in my coffee! I topped the pie with some raw sugar, just cause I top all my pies with raw sugar. I will be making this pie A LOT in my future :

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I made this pie for Thanksgiving. It was fabulous. My family "gobbled" it up (sorry!.

I want to thank everyone who had posted comments about this recipe prior to Thanksgiving. Your comments really helped. I weighed my crust ingredients carefully, and it was by far the best crust I've ever made. I did not use my food processor, however. I have always used a pastry wire. It was super simple to mix.

I had to order the grains of paradise, deep dish pie tart, and the pie bird on-line, because I couldn't find them locally. Only the grains of paradise arrived in time, but I made a tin foil funnel, and used a Pyrex deep dish pie dish that I already had. The only negative comment I have is that it came out a little "watery". I think I'll use one more tablespoon of tapioca flour next time I make it, and perhaps continue to adjust this ingredient as necessary. But the flavor was superb! I made this apple pie, and two pumpkin pies, and the apple was a HUGE hit. I'll make this again and again, and not just for holidays. I'll make this crust for every fruit pie that I make (I even used it for my pumpkin pies.

As far as the comments about this pie "caving in", I bought 4 lb. of apples, figuring that peeling and coring would reduce the final apple weight. I had a nicely mounded pie, and it did not cave in. I used two granny smith, two golden delicious, three honeycrisp, and three braeburns. Mmmmm! Yummy!

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I made this pie for Thanksgiving and have made many an apple pie. I have always had such a hard time with crusts that I had to resort to buying a premade crust so as to keep my sanity. I am an avid fan of the show and thought that this time, store bought just wouldn't do so I tried my hand at the recipe and it went together so easily that I almost thought I had done something wrong.
I agree that some of the ingredients were a little tough to find but I was able to improvise well. I was surprised at the flavor of the pie as I have only used granny smith and everyones comments were very positive about being able to have a sweet and tart bite together. I will gladly be making this pie again and hope those that had a very hard time with the crust give it another try, and those who feel that crusts are not their forte to also take that chance, the crust doesn't always win.

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I used the pie crust recipe for a caramel apple pie recipe that I've made several times now. This was the first time i've ever made a pie crust and it turned out so good! The applejack adds a nice flavor.

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right textures- balanced tastes....a perfect pie with the spicing allowing the apple-y goodness of the pie to "be". it just sings in your happy mouth.
yippee.
that, and the AB brine and roast turkey just MADE my thanksgiving.
happy happy.
Blessings to all and happy holidays!

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I've made this one a few times, and the one problem I have is that it always collapses in on itself. Aside from that, the filling tastes good (I like to substitute Fuji apples if I can't find any of the recommended quartet, and I've gotten good comments on the crust.

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For my first apple pie, wow! The crust is yummy and has great texture. If you want a flakier crust then ditch the food processor method; instead use your hands or pastry blender. You want to have bigger chunks of flattened butter and shortening to achieve layers of flakes. Your crust should have a nice marble finish of butter and shortening.

I wanted to try the recipe as is, but they were out of apple jelly at the grocers and I'm still waiting for my Grains of Paradise which I ordered online. Btw, if you can't find GOP at Whole Foods, check out mothernature.com. It's more affordable at mothernature.com and they're usually pretty prompt at shipping orders. I substituted caraway seeds for grains of paradise and it was good, though I've never tried GOP so I can't make a comparison . . . yet. I also substituted apple jelly with 1 tblsp. apple butter and 1 tblsp. pear jelly and the pie was great; still tasted like apples. Before I forget, if you live near a Sur La Table, they carry pie birds there and at Bed Bath and Beyond.

It's really important to weigh dry ingredients rather than measure them through volume; volume is best for measuring liquids. I weighed my dry ingredients and found that 5 tablespoons of apple jack was all I needed to get a perfect constitency. If you're new to using a scale and are not familiar with how much one of these ingredients weigh, I hope the following helps.

For the Crust: Measurements in weight to save you time

1 teaspoon table salt = 5g
1 tablespoon granulated sugar = 12g

For the Filling:
1/2 cup sugar = 96g, divided = 48g
3 tablespoons = 22.5g tapioca flour
1/4 teaspoon (don't bother weighing this kosher salt
1/4 teaspoon (don't bother weighing this freshly ground grains of paradise

The crust was wonderful. I really enjoyed the filling as well, delicious applely clean taste. This is a great pie and the only one I'm making.

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This was an average pie filling with an excellent crust.